不同微生物添加剂对桂闽引象草与木薯酒精渣混合微贮品质及有氧稳定性的影响OACSTPCD

The purpose of the experiment was to investigate the effects of different microbial additives on the micro-storage quality and aerobic stability of the mixture of P.purpureum Schum.cv.Gui Min Yin and cassava alcohol residue.There were five treatments with three replicates in each treatment,namely the control group(CK group,no microbes added),group Ⅰ(Bacillus subtilis+Bacillus licheniformis+Lactobacillus plantarum+yeast+Lactobacillus),group Ⅱ(Lactobacillus+Bacillus subtilis+Candida utilis),group Ⅲ(Enterococcus faecalis+Lactobacillus),group Ⅳ(Bacillus subtilis+Lactobacillus acidophilus+Lactobacillus).Samples were collected and analyzed after 60 days of room temperature and dark fermentation.The results showed that the sensory evaluation results of each experimental group were better than those of the CK group,and the group Ⅰ was the best.Compared with the CK group,the content of NDF in the group Ⅳ decreased significantly(P＜0.05).The content of ADF in the group Ⅰ and group Ⅱ decreased significantly(P＜0.05).In the group Ⅱ,the content of starch,acetic acid and lactic acid decreased significantly(P＜0.05).The content of WSC and the digestibility of neutral detergent fiber at 30 hours in the group Ⅰ and group Ⅲ increased significantly(P＜0.05).The content of Ca in the group Ⅲ increased significantly(P＜0.05).Lactic acid content in the group Ⅰ,group Ⅱand group Ⅲ increased significantly(P＜0.05).The stable time of aerobic exposure in the group Ⅳ was the longest(246.67 h),and the stable time of aerobic exposure in the group Ⅰ was the shortest(48 h).Through comprehensive function analysis,it can be found that the value of each experimental group was higher than that of the CK group,and the value of the group Ⅰ was the highest.The results showed that adding microbial additives could improve the quality of mixed micro-storage of P.purpureum Schum.cv.Gui Min Yin and cassava alcohol residue,and the effect of the group Ⅰ was the best.